Easy Pumpkin Spice Almond Croissant Recipe
Flaky croissants, filled with a sweet pumpkin spiced, almond and vanilla paste, crisp on the outside and soft in the middle and topped with more almonds and a final flourishing of icing sugar!
Equipment
- Baking trays
- Pastry brush
- Piping bag or food bag optional
Ingredients
- 8 Croissants
- Flaked almonds
- Icing sugar
Croissant Syrup
- 100 g caster sugar 1/2 cup
- 125 ml water 1/2 cup
- 1 tsp vanilla extract
- 1 tsp almond extract (1/2 tsp almond paste)
Croissant Filling
- 115 g softened butter 1/2 cup
- 100 g caster sugar 1/2 cup
- 115 g pumpkin puree 1/2 cup
- 1 tsp vanilla extract
- 2 tsp almond extract (1 tsp almond paste)
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 100 g ground almonds / almond meal 1 cup
- 25 g plain flour 2 tbsp
Instructions
Pumpkin Spice Croissant Syrup
- Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves
- Then take off the heat and add in vanilla extract and almond paste and stir
Pumpkin Spice Croissant Filling
- Whisk together the soften butter and sugar till light and fluffy
- Use some paper towels or a muslin cloth to drain some of the liquid from the pumpkin puree, before adding it into the filling and giving it a good mix. Making sure there are no lumps
- Add in the pumpkin spice, vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine(Place into a piping bag if using one)
Making the Pumpkin Spice Almond Croissants
- Preheat an oven at (180°C / 360°F / gas mark 4)
- Slice open the croissants and place onto a lined baking tray
- Brush the cut sides of the croissants generously with the syrup
- Pipe or spread the pumpkin filling into the croissants and place on the croissant tops
- Coat the top of the croissants with the almond syrup using a pastry brush
- Pipe on some more pumpkin filling and press on lots of flaked almonds and bake for 12 - 15 minutes until the croissants are golden brown
- Once baked, sift on some icing sugar and enjoy!
Notes
- MAKE SURE - you are using pumpkin puree and NOT pumpkin pie filling
- Drain, blot or wring out - the pumpkin puree to remove the extra water, this will ensure that the croissants aren't soggy!
- Use parchment paper - to line the trays, this will make cleanup easier and ensure that croissants won't stick
- Store the pumpkin spice almond croissants - in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
- If you don’t have stale croissants - simply slice them open and place them cut side up to dry out for 15 minutes
- If you don't like that strong almond flavour - simply add less almond extract / paste, or you could even leave it out!
- To fill the croissants - use a piping bag, a food bag, or simply the back of a spoon the spread out the mixture